1/2 cup mayonnaise
2 Tbs. cider vinegar
1 Tbs. Creole mustard
1/4 cup whipping cream
1 green onion, tender green parts only, finely sliced
3 sprigs flat-leaf parsley, leaves only, chopped
1/2 tsp. dill
1/2 tsp. tarragon
Pinch white pepper
1/8 tsp. salt
1 dash Tabasco
2 Tbs. small capers
1 lb. lump crabmeat
1. Combine all ingredients except crabmeat and mix with a wire whisk.
2. Add the crabmeat and very carefully toss with the sauce. It's best if you let it sit for an hour or two before serving. Serves eight.
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